Stuffed Cabbage Rolls in Mushroom Cream

Name: Stuffed Cabbage Rolls in Mushroom Cream
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6 Portionen
Ingredients: 1 piece White cabbage; 1 pinch Salt; 2 piece Onions; 250 g red lentils; 60 g Butter or margarine; 1 l Vegetable broth (instant); 200 g Cheddar cheese; 1 bunch Parsley; 2 tbsp Oil; 200 g Mushrooms; 40 g Flour; 0.25 l Milk; 1 pinch Pepper; 1 pinch grated nutmeg; 1 bunch smooth parsley

Main course

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Stuffed Cabbage Rolls in Mushroom Cream is ready in 1 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These stuffed cabbage rolls in creamy mushroom cream sauce are a hearty and filling dish that tastes especially good in the colder months. The combination of tender cabbage, a spicy lentil and cheese filling and the aromatic mushroom sauce makes this recipe an absolute highlight. I like to make the cabbage rolls when I want to cook something hearty and vegetarian at the same time. The preparation is a bit more complex, but the result is worth it. The rolls can also be prepared well and stored in the refrigerator before they are cooked in the sauce. A dash of fresh parsley rounds off the dish perfectly.

Ingredients (15 ingredients)

1 piece White cabbage
1 pinch Salt
2 piece Onions
250 g red lentils
60 g Butter or margarine
1 l Vegetable broth (instant)
200 g Cheddar cheese
1 bunch Parsley
2 tbsp Oil
200 g Mushrooms
40 g Flour
0.25 l Milk
1 pinch Pepper
1 pinch grated nutmeg
1 bunch smooth parsley

Preparation (10 steps)

Prepare white cabbage

Clean the white cabbage, wash it and cut out the hard stalk in a wedge shape. Bring water to a boil with salt in a large saucepan. Carefully detach the cabbage leaves and take out about 12 large leaves for the roulades. Cut the thick cabbage ribs of the leaves flat.

Sauté onion and lentils

Thermomix® Setting

3 min/248°F/Speed 1 120

Peel and quarter an onion and place in the mixing bowl. Chop for 3 sec/level 5. Add 20 g butter or margarine and sauté for 3 min/120°C/level 1.

180

Cook lentils

Thermomix® Setting

15 min/212°F/Speed 1 100

Wash 250 g red lentils and drain. Add to the mixing bowl together with the onions. Pour in 500 ml vegetable broth and cook for 15 min/100°C/level 1.

900

Prepare filling

Thermomix® Setting

10 sec/Speed 3 Reverse

Coarsely grate 200 g Cheddar cheese. Wash, shake dry and roughly chop 1 bunch of parsley. Set aside half of the parsley (approx. 1 tbsp). Pour the cooked lentils into a sieve and drain. Add cheese and remaining parsley to the lentils in the mixing bowl and mix for 10 sec/level 3 in reverse.

Fill and roll cabbage rolls

Spread the lentil and cheese mixture on the prepared cabbage leaves. Roll up the leaves to form roulades and secure with wooden sticks.

Fry and braise cabbage rolls

Heat 2 tbsp oil in a pan. Fry the cabbage rolls all over. Pour in the remaining vegetable broth (500 ml), bring to a boil and simmer the roulades covered for about 15 minutes.

Prepare mushroom sauce

Thermomix® Setting

3 min/248°F/Speed 1 120

Peel and quarter the remaining onion and place in the mixing bowl. Chop for 3 sec/level 5. Add 40 g butter or margarine and sauté for 3 min/120°C/level 1.

180

Sauté mushrooms

Thermomix® Setting

5 min/248°F/Speed 1 120

Clean, wash and slice 200 g mushrooms. Add to the onions in the mixing bowl and sauté for 5 min/120°C/level 1.

300

Finish sauce

Thermomix® Setting

5 min/212°F/Speed 2 100

Sprinkle 40 g flour over the mushrooms and sauté for 1 min/100°C/level 2. Pour in 250 ml milk and 250 ml vegetable water (taken from the roulades' stewing pot). Bring to a boil for 5 min/100°C/level 2. Season with salt, pepper and grated nutmeg.

300

To serve

Arrange the cabbage rolls on a plate with some sauce. Sprinkle with the remaining chopped parsley and pepper and garnish with smooth parsley. Serve the remaining sauce with it.